Cornbread Stuffing with Sausage (side dish)

Ingredients:

• 1 large onion, finely diced
• 3 stalks of celery, finely diced
• 450 g raw hot sausages (remove casings), broken into bite-sized pieces
• 3 cloves garlic, crushed and finely diced
• 3/4 cup coarsely chopped walnuts
• 10 sage leaves, finely chopped
• 3 sprigs of rosemary, leaves finely chopped
• 10 cups stale cornbread, cut into 1-inch cubes
• 2 cups dried cranberries
• 3-4 cups chicken broth

Preparation:

1. Preheat oven to 175°C.
2. Grease a large skillet with olive oil, add the onion and celery, and sauté over medium heat. Season with salt and sauté until the vegetables are soft and very fragrant. Add the sausage and sauté until the sausage begins to brown. Add the garlic and sauté for another 1-2 minutes.
3. Add the walnuts, sage and rosemary and toast for another minute, then remove from the heat.
4. In a large bowl, combine the cornbread, cranberries, and meat mixture. Add the chicken broth and mix with your hands until the bread is very moist. Taste and add salt if needed.
5. Transfer the mixture to an ovenproof dish. Bake the filling until heated through and crispy, 30-35 minutes.